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Standard and/or project under the direct responsibility of ISO/TC 34/SC 7 Secretariat Stage ICS
ISO 676:1982
Spices and condiments — Nomenclature — First list
95.99
ISO 676:1995
Spices and condiments — Botanical nomenclature
90.93
ISO 676:1995/Cor 1:1997
Spices and condiments — Botanical nomenclature — Technical Corrigendum 1
60.60
ISO 882-1:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules
90.93
ISO 882-1:1993/Cor 1:1996
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 1: Whole capsules — Technical Corrigendum 1
60.60
ISO 882-2:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds
90.93
ISO 882-2:1993/Cor 1:1996
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) — Specification — Part 2: Seeds — Technical Corrigendum 1
60.60
ISO 882:1980
Cardamoms — Specification
95.99
ISO 927:1982
Spices and condiments — Determination of extraneous matter content
95.99
ISO 927:2009
Spices and condiments — Determination of extraneous matter and foreign matter content
90.93
ISO 927:2009/Cor 1:2012
Spices and condiments — Determination of extraneous matter and foreign matter content — Technical Corrigendum 1
60.60
ISO 928:1980
Spices and condiments — Determination of total ash
95.99
ISO 928:1997
Spices and condiments — Determination of total ash
90.93
ISO 929:1980
Spices and condiments — Determination of water-insoluble ash
95.99
ISO 930:1980
Spices and condiments — Determination of acid-insoluble ash
95.99
ISO 930:1997
Spices and condiments — Determination of acid-insoluble ash
90.93
ISO 939:1980
Spices and condiments — Determination of moisture content — Entrainment method
90.92
ISO/DIS 939
Spices and condiments — Determination of moisture content
40.20
ISO 940:1979
Spices and condiments — Determination of alcohol-soluble extract
95.99
ISO 941:1980
Spices and condiments — Determination of cold water-soluble extract
90.93
ISO 948:1980
Spices and condiments — Sampling
90.93
ISO 959-1:1989
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 1: Black pepper
95.99
ISO 959-1:1998
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper
90.93
ISO 959-2:1989
Pepper (Piper nigrum Linnaeus), whole or ground — Specification — Part 2: White pepper
95.99
ISO 959-2:1998
Pepper (Piper nigrum L.), whole or ground — Specification — Part 2: White pepper
90.93
ISO/R 959:1969
Spices and condiments — Black pepper and white pepper, whole and ground — Specification
95.99
ISO 972:1985
Chillies and capsicums, whole or ground (powdered) — Specification
95.99
ISO 972:1997
Chillies and capsicums, whole or ground (powdered) — Specification
90.93
ISO/R 972:1969
Spices and condiments — Chillies, whole and ground — Specification
95.99
ISO 973:1980
Spices and condiments — Pimento (allspice), whole or ground — Specification
95.99
ISO 973:1999
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification
90.93
ISO 1003:1980
Spices and condiments — Ginger, whole, in pieces, or ground — Specification
95.99
ISO 1003:2008
Spices — Ginger (Zingiber officinale Roscoe) — Specification
90.93
ISO 1108:1980
Spices and condiments — Determination of non-volatile ether extract
95.99
ISO 1108:1992
Spices and condiments — Determination of non-volatile ether extract
90.93
ISO 1208:1982
Spices and condiments — Determination of filth
90.93
ISO 1237:1981
Mustard seed — Specification
90.93
ISO 2253:1974
Spices and condiments — Curry powder — Specification
95.99
ISO 2253:1986
Curry powder — Specification
95.99
ISO 2253:1999
Curry powder — Specification
90.93
ISO 2254:1980
Cloves, whole and ground (powdered) — Specification
95.99
ISO 2254:2004
Cloves, whole and ground (powdered) — Specification
90.93
ISO 2255:1980
Coriander, whole or ground (Powdered) — Specification
95.99
ISO 2255:1996
Coriander (Coriandrum sativum L.), whole or ground (powdered) — Specification
90.93
ISO 2256:1984
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification
90.93
ISO 2256:1984/Amd 1:2017
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) — Specification — Amendment 1
60.60
ISO 2825:1981
Spices and condiments — Preparation of a ground sample for analysis
90.93
ISO 3493:1976
Vanilla — Vocabulary
95.99
ISO 3493:1999
Vanilla — Vocabulary
95.99
ISO 3493:2014
Vanilla — Vocabulary
90.93
ISO 3513:1977
Spices and condiments — Chillies — Determination of Scoville index
95.99
ISO 3513:1995
Chillies — Determination of Scoville index
90.93
ISO 3588:1977
Spices and condiments — Determination of degree of fineness of grinding — Hand sieving method (Reference method)
90.93
ISO 3632-1:1993
Saffron (Crocus sativus Linnaeus) — Part 1: Specification
95.99
ISO 3632-1:2011
Spices — Saffron (Crocus sativus L.) — Part 1: Specification
90.93
ISO 3632-2:1993
Saffron (Crocus sativus Linnaeus) — Part 2: Test methods
95.99
ISO 3632-2:2010
Spices — Saffron (Crocus sativus L.) — Part 2: Test methods
90.93
ISO 3632:1980
Saffron — Specification
95.99
ISO/TS 3632-1:2003
Saffron (Crocus sativus L.) — Part 1: Specification
95.99
ISO/TS 3632-2:2003
Saffron (Crocus sativus L.) — Part 2: Test methods
95.99
ISO 5559:1983
Dehydrated onion — Specification
95.99
ISO 5559:1995
Dehydrated onion (Allium cepa Linnaeus) — Specification
90.93
ISO 5560:1983
Dehydrated garlic — Specification
95.99
ISO 5560:1997
Dehydrated garlic (Allium sativum L.) — Specification
90.93
ISO 5561:1981
Caraway, whole — Specification
95.99
ISO 5561:1990
Black caraway and blond caraway (Carum carvi Linnaeus), whole — Specification
90.93
ISO 5562:1983
Turmeric, whole or ground (powdered) — Specification
90.93
ISO 5563:1984
Dried peppermint (Mentha piperita Linnaeus) — Specification
90.93
ISO 5564:1982
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
90.93
ISO 5565-1:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 1: Specification
90.93
ISO 5565-2:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] — Part 2: Test methods
90.93
ISO 5565:1982
Vanilla (Vanilla fragrans (Salisbury) Ames) — Specification
95.99
ISO 5566:1982
Turmeric — Determination of colouring power — Spectrophotometric method
90.93
ISO 5567:1982
Dehydrated garlic — Determination of volatile organic sulphur compounds
90.93
ISO 6465:1984
Whole cumin (Cuminum cyminum Linnaeus) — Specification
95.99
ISO 6465:2009
Spices — Cumin (Cuminum cyminum L.) — Specification
90.20
ISO 6538:1982
Cassia (type China, type Indonesia and type Viet Nam), whole and ground (powdered) — Specification
95.99
ISO 6538:1997
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification
90.60
ISO 6539:1983
Cinnamon (type Sri Lanka (Ceylon), type Seychelles and type Madagascar), whole or ground (powdered) — Specification
95.99
ISO 6539:1997
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) — Specification
95.99
ISO 6539:2014
Cinnamon (Cinnamomum zeylanicum Blume) — Specification
90.93
ISO 6571:1984
Spices, condiments and herbs — Determination of volatile oil content
95.99
ISO 6571:2008
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
90.93
ISO 6571:2008/Amd 1:2017
Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) — Amendment 1
60.60
ISO 6574:1986
Celery seed (Apium graveolens Linnaeus) — Specification
90.93
ISO 6575:1982
Fenugreek, whole or ground (powdered) — Specification
90.93
ISO 6576:1984
Laurel (Laurus nobilis Linnaeus) — Whole and pounded leaves — Specification
95.99
ISO 6576:2004
Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification
90.93
ISO 6577:1990
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houttuyn) — Specification
95.99
ISO 6577:2002
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification
90.93
ISO 6754:1985
Whole thyme (Thymus vulgaris Linnaeus) — Specification
95.99
ISO 6754:1996
Dried thyme (Thymus vulgaris L.) — Specification
90.93
ISO 7377:1984
Juniper berries (Juniperus communis Linnaeus) — Specification
90.93
ISO 7386:1984
Aniseed (Pimpinella anisum Linnaeus) — Specification
90.93
ISO 7540:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) — Specification
95.99
ISO 7540:2006
Ground paprika (Capsicum annuum L.) — Specification
90.92
ISO/DIS 7540
Spices — Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) — Specifications
40.20
ISO 7541:1989
Ground (powdered) paprika — Determination of total natural colouring matter content
90.92
ISO/DIS 7541
Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
40.20
ISO 7542:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) — Microscopical examination
90.93
ISO 7543-1:1994
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
90.93
ISO 7543-2:1993
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
90.93
ISO 7925:1985
Dried oregano (Origanum vulgare Linnaeus) — Whole or ground leaves — Specification
95.99
ISO 7925:1999
Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification
90.93
ISO 7926:1991
Dehydrated tarragon (Artemisia dracunculus Linnaeus) — Specification
90.93
ISO 7927-1:1987
Fennel seed, whole or ground (powdered) — Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) — Specification
90.93
ISO 7928-1:1991
Savory — Specification — Part 1: Winter savory (Satureja montana Linnaeus)
90.93
ISO 7928-2:1991
Savory — Specification — Part 2: Summer savory (Satureja hortensis Linnaeus)
90.93
ISO 10620:1995
Dried sweet marjoram (Origanum majorana L.) — Specification
90.93
ISO 10621:1997
Dehydrated green pepper (Piper nigrum L.) — Specification
90.93
ISO 10622:1997
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification
90.93
ISO 11027:1993
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
90.93
ISO 11162:2001
Peppercorns (Piper nigrum L.) in brine — Specification and test methods
90.93
ISO 11163:1995
Dried sweet basil (Ocimum basilicum L.) — Specification
90.93
ISO 11164:1995
Dried rosemary (Rosmarinus officinalis L.) — Specification
90.93
ISO 11165:1995
Dried sage (Salvia officinalis L.) — Specification
90.93
ISO 11178:1995
Star anise (Illicium verum Hook. f.) — Specification
90.93
ISO 13685:1997
Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography
90.93
ISO 20377:2018
Dried parsley (Petroselinum crispum) — Specification
60.60
ISO 21803:2019
Dried dill — Specification
60.60
ISO 21983
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
60.00
ISO/WD 24052
Dried sumac — Specifications
20.00

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